Parmesan Cabbage Steaks
Everyone is raving about cabbage steaks and these Parmesan Cabbage Steaks are truly delicious. The cabbage steaks roast on a delicious layer of parmesan cheese. Then, when you flip them over after baking, they come out roasted and crunchy and coated in cheese. It’s no wonder these have become everyone’s new favorite way to eat cabbage.
Parmesan Cabbage Steaks
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We know readers love cabbage steaks and even though many of you are eating keto, there are some that are trying to do it without eating animal products. So while you loved our recipe for Roasted Cabbage Steaks with Homemade Blue Cheese Dressing, you didn’t love that it included bacon.
Sure, we could have told you just to make it without bacon and moved on. But we thought it would be a good idea to offer a fully vegetarian version of cabbage steaks. Thus this recipe for parmesan cabbage steaks that you roast in the oven. Each serving has 3 net grams of carbs.
Ingredients
- 1 cup parmesan cheese, shredded
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 head cabbage
Instructions
- Cut a head of cabbage into eight evenly thick slices.
- Preheat your oven to 450 degrees. Line two large baking sheets — or one gigantic baking sheet — with parchment paper and set aside.
- In a medium bowl stir together the parmesan cheese, oil, Italian seasoning, garlic powder, salt, pepper and paprika in a small bowl until well combined.
- Place the cheese mixture in eight equal mounds on the two baking sheets — four on one and four on the other.
- Use the back of a spoon to spread out about the size of each cabbage slice. Place a cabbage slice down on each cheese mixture spot.
- Bake in the oven until the cabbage is tender-crisp and you can see a golden brown crust of Parmesan cheese seeping out from the bottom of the cabbage — about 16 to 18 minutes. Halfway through, rotate pans between top and bottom racks and from front to back so the cabbage cooks evenly.
- Remove the cabbage from the oven and let sit for about five minutes. Then, use a spatula to flip the cabbage and cheese crust over so both sides of the cabbage steaks get to cook evenly.
- Place the pans back in the oven and bake for another eight minutes. Remove from the oven and serve. Garnish with fresh parsley if you prefer.
Parmesan Cabbage Steaks
Ingredients
- 1 cup parmesan cheese, shredded
- 3 tablespoons oil
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 head cabbage
Instructions
- Cut a head of cabbage into eight evenly thick slices.
- Preheat your oven to 450 degrees. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl stir together the parmesan cheese, oil, Italian seasoning, garlic powder, salt, pepper and paprika in a small bowl until well combined.
- Place the cheese mixture in eight equal mounds on the two baking sheets — four on one and four on the other.
- Use the back of a spoon to spread out about the size of each cabbage slice. Place a cabbage slice down on each cheese mixture spot.
- Bake in the oven until cabbage is tender-crisp and you can see a golden brown crust of Parmesan cheese seeping out from the bottom of the cabbage — about 16 to 18 minutes. Halfway through, rotate pans between top and bottom racks and from front to back so the cabbage cooks evenly.
- Remove the cabbage from the oven and let sit for about five minutes. Then, use a spatula to flip the cabbage and cheese crust over.
- Place the pans back in the oven and bake another eight minutes. Remove from the oven and serve.